Dips
Tex-Mex Dip
3 medium-size ripe avocados
2 tablespoons fresh lemon juice
½ teaspoon salt
¼ teaspoon black pepper
1-cup sour cream (can use light)
½ cup mayonnaise or mayonnaise-style salad dressing (can use light)
1 (1/4-to-1 1/8-ounce) envelope taco seasoning mix
20 oz Tex-Mex Gourmet Jalapeño Bean Dip
1 large bunch green onions with tops, chopped (1 cup)
2 medium tomatoes, cored, halved, seeded and chopped (2 cups)
2 (3 ½ ounce) cans pitted ripe olives, drained and chopped
8 ounces sharp Cheddar cheese, grated (can use part low-fat cheese)
Large round tortilla chips
Peel and pit avocados; place flesh in a large bowl Discard pit and peel. Add juice, salt, pepper to avocado; mash to combine. In a small bowl, combine sour cream, mayonnaise and seasoning mix. To assemble, spread bean dip on shallow serving platter; top with avocado mixture, then sour cream mixture. Sprinkle with green onions, tomatoes, and olives; cover with grated cheese. Serve chilled or at room temperature with chips.
Note: If desired, add a layer of cooked, crumbled ground beef between the bean dip and avocado mixture.
